Winery TengeijisHelianthe Koshu
White wine
In the mouth this white wine is a .
This wine generally goes well with lean fish and shellfish.
Taste structure of the Helianthe Koshu from the Winery Tengeijis
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Helianthe Koshu of Winery Tengeijis in the region of Yamanashi-ken is a .
Wine flavors and olphactive analysis
On the nose the Helianthe Koshu of Winery Tengeijis in the region of Yamanashi-ken often reveals types of flavors of microbio, tree fruit or floral.
Food and wine pairings with Helianthe Koshu
Pairings that work perfectly with Helianthe Koshu
Original food and wine pairings with Helianthe Koshu
The Helianthe Koshu of Winery Tengeijis matches generally quite well with dishes of shellfish or lean fish such as recipes of cuttlefish a la plancha or cambodian amok.
Details and technical informations about Winery Tengeijis's Helianthe Koshu.
Discover the grape variety: Koshu
Delicate, taut whites with a pale, slightly pinkish robe (grey-pink skin), an airy palate and fresh acidity, with subtle aromas of citrus (yuzu, grapefruit), green apple, white flowers, pear, almond and saline mineral notes. Slightly bitter, refined finish. Signature of the modern whites of Yamanashi (around Mount Fuji) and the locomotive of Japanese wine exports. Autochthonous hybrid variety (vinifera × vitis amurensis), cultivated in Japan for over a thousand years.
Last vintages of this wine
The best vintages of Helianthe Koshu from Winery Tengeijis are 2019, 0
Informations about the Winery Tengeijis
The Winery Tengeijis is one of of the world's greatest estates. It offers 9 wines for sale in the of Yamanashi-ken to come and discover on site or to buy online.
The wine region of Yamanashi-ken
Japanese winemaking heart at the foot of Mount Fuji, signature in Koshu. Identity-driven native white (~90% of Japanese plantings): delicate, precise dry whites with notes of citrus (yuzu, lime), green apple, white flowers and a slightly saline finish, low alcohol and great freshness. Ideal with sushi and Japanese cuisine. Also Chardonnay and Merlot in the altitude zones of Akeno.
The word of the wine: Pressing Rosé
A method of making rosé wine that consists of pressing the grapes directly after crushing and light skin maceration. The resulting wine is lively, light and pale.
